- 4
Ingredients
- 1/2 cup canola oil
- 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
- 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
- 2 tablespoons grated lemon zest
- 1 tablespoon chopped onion
- Pinch crushed red pepper flakes
- 1 (3-pound) whole chicken, butterflied
- Salt and freshly ground black pepper
Preparation
Step 1
Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium (one direct and one indirect heat side). Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the direct heat side of the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling on direct heat side for about 10 minutes longer, then move to the indirect side to finish to 175 degrees (apoproximately another 10 minutes). Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Sprinkle with fresh thyme and lemon zest.